First, clean the fillets well and then pat them dry.

Next, marinate them well with lime juice and salt. Keep them aside for around 15 minutes.

While the fillets are resting, take a blender and add the garlic cloves, green chilis, and the onion (cut it roughly).

Make a fine and thick paste and to this add the black pepper powder and the finely chopped coriander leaves.

With this, marinate the fish fillets well. Keep the coated fillets aside for about 40 minutes.

On a plate, take the all-purpose flour.

Next, take a bowl and crack the eggs in it. Whisk them well with some salt to taste.

On another plate put the bread crumbs along with some salt to taste and black pepper.

Now, after the resting time of the fillets, take a fillet and make the first coating with the all-purpose flour. Gently shake off the excess.

Next, dip the fillet in the whisked eggs.

Now, put the fillet in the bread crumbs and coat it evenly from all sides.

Again dip the fillet in the whisked eggs and them into the breadcrumbs. This will ensure a firm coating and will make it much crispier.

Press in the breadcrumbs gently with a knife and put them in the fridge for half an hour.

Repeat the process for all the fish fillets.

Next, take a kadhai or a deep-frying pan and pour vegetable oil. Heat the oil until it smokes a little.

Take the fish fillets out of the fridge and one by one add the fillets to the oil. Keep the flame on medium.

Fry them in batches until they turn golden brown from all the sides. Make sure not to burn them.

Transfer the fried fish fillets onto a kitchen tissue-covered plate. This will soak off the excess oil.

Garnish it with some Black salt.